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Crunchy Roasted Chickpeas | occasionallyeggs.com

Crunchy Roasted Chickpeas

These crisp and crunchy roasted chickpeas are spiced with cumin, turmeric, & cayenne pepper for a savoury high protein snack. Perfect if you can't eat nuts.


  • 2 cups cooked chickpeas or 1 15-ounce can, drained and rinsed*
  • 1 tablespoon olive oil or melted coconut oil*
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • Pepper and cayenne to taste


  1. Preheat the oven to 350F/180C and line a raised-edge baking sheet with parchment paper.
  2. Toss all the ingredients together in a bowl until the chickpeas are evenly coated with spices and throw them on the prepared baking sheet in one layer. Bake for 35-40 minutes, and eat hot or cold. Cool fully before storing. If you put them in a container while they're still warm, they'll go soft.


1. I used soaked and cooked chickpeas. If you can, try to go that route. It's a lot cheaper and you can avoid the chemicals and additives in the canned variety.
2. Coconut oil adds to the Indian flavour, but either works.